1. Preheat oven to 325. In a medium bowl stir together cookie crumbs, the 3/4 cup flaked coconut, and lime peel. Stir in melted butter. Press onto the bottom and up the sides of a 9 inch deep-dish pie plate. Bake for 8-10 minutes or until set. Cook completely on a wire rack.

2. In a large saucepan combine sugar, cornstarch, and salt. Gradually stir in milk and cream of coconut. Cook and stir over medium-high heat until thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. In a small bowl lightly beat egg yolks with a fork. Gradually stir about 1 cup of the hot filling into yolks. Add yolk mixture to saucepan. Bring to a gentle boil, stirring constantly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in coconut extract and vanilla. Cool completely.

3.Top with whipped cream and additional flaked coconut that's been toasted. Chill.